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Messages - tmaurer

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Equipment and Software / Re: From the kettle to the fermenter
« on: July 16, 2010, 10:32:46 PM »
Thanks everyone for the advise!

Equipment and Software / Re: From the kettle to the fermenter
« on: July 16, 2010, 06:37:50 PM »
This has the advantage of using that tight cone, you've hopefully created.

I'm sorry, but what do you mean by that?

Equipment and Software / From the kettle to the fermenter
« on: July 15, 2010, 06:04:50 PM »
I'm using an immersion chiller, so I cool in the kettle than transfer to the fermenter.  My question is for those that have a similar setup like me.  How do you transfer from the kettle to the fermenter leaving the majority of trub behind in the kettle?

I either have to pick up and pour 5 gallons of beer into my fermenter.  Or I sometimes use a sanitized pitcher to scoop out smaller amounts and pour into the fermenter.  Well picking up a kettle with 5 gallons of beer in it just sucks.  The pitcher idea works, but it seems to kick up the trub on the bottom even when being careful and slow.

I know there is a better way.  Is drilling a hole in my kettle and installing a ball valve the answer?  How do you guys make the transfer?

Yeast and Fermentation / Re: Refrigerator temp controllers
« on: July 13, 2010, 05:21:57 PM »
Thanks everyone.  It's always nice to get good info from the folks on this forum.

Yeast and Fermentation / Refrigerator temp controllers
« on: July 12, 2010, 06:26:44 PM »
I have a Johnson digital temp controller for my refrigerator.  I plan on doing lagers soon, but I have a few questions.  Here is a question I asked on another forum.  I'd like all your opinions on it:
I bought a Johnson digital temperature controller. I think the differential adjustment is defaulted to +-3. My question is what do you have yours set to? I've read that the default setting will save your refrigerator from kicking on and off as much which will increase its life.

But when dealing with fermentation temperatures, wouldn't you want the differential set to one. I'm thinking the up and down temperature swings has to be hard on the yeast right? What are your thoughts?

I've heard from a few smart people that say it makes more sense to monitor the ambient air in the refrigeration while fermenting.  They say I should set the differential to +-5 and set the temperature to 45° F.  What are your thoughts on this?

Yeast and Fermentation / Re: Yeast troubles
« on: April 07, 2010, 03:43:51 PM »
Thanks for the info.

Ingredients / Identifying unknown hops?
« on: April 07, 2010, 03:17:48 PM »
My father-in-law discovered a 2 hop vines growing out in his back yard of a new home he just purchased.  Is there any way to identify these?  I've never dealt with whole hops.  Can you get a rough idea from their aroma?  Or do different hop vines have distinguishing features like leaves or something?

Yeast and Fermentation / Re: Yeast troubles
« on: April 07, 2010, 03:12:45 PM »
Let me ask you.  When you a recipe that calls for an increase of temperature during the end of fermentation, is that because the recipe wants a very dry finish?  Wouldn't that be the focus for a witbier?  Where you would want to showcase the yeast and spices?

Yeast and Fermentation / Yeast troubles
« on: April 07, 2010, 01:35:53 PM »
I brewed a witbier recipe out of Zainasheff's Brewing Classic Styles.  I'm fermenting in a standard 6.5 gallon bucket.  I put 5.5 gallons in, and I usually put a blow off tube on the bucket because they're just not big enough.  I pitched a 1 liter starter of Wyeast 3944.  As the recipe states, I started fermentation at 68°.  During the last 3rd of fermentation, I took the blow off tube off the bucket, and I put an air lock on.  I ramped up the temp slowly to 72°.  Fermentation appeared to have dramatically slowed.

It now appears that fermentation has kicked back off immensely since kraeusen is coming up through my airlock.  Is this normal for fermentation to pick back up like this when raising the temperature?  Or is this a sign of something wrong?

Yeast and Fermentation / Re: Culturing Yeast From Commercial Bottle
« on: April 07, 2010, 01:26:05 PM »
Is there a list of commercial beers worth culturing their yeast from a bottle? 

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